Caviar Lentil Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 tbsp olive oil
  • 4 slices of bacon, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp to ½ tsp ground aleppo pepper
  • ¼ tsp garam masala
  • 2 quarts chicken stock
  • 1 cup black lentils
  • 1 cup chopped plum or grape tomatoes
  • 1 bay leaf
  • 1 tbsp butter
  • 4 cups spinach
  • Sea Salt to taste
  1. Heat oil in large dutch oven. Add bacon and cook until it begins to brown and render fat, above 5 minutes.
  2. Add celery, carrots, onions and garlic to the pan and added additional olive oil if needed to avoid burning. Saute for 5-7 minutes until softened.
  3. Add cumin, coriander, aleppo pepper and garam masala and stir until fragrant, about 3 minutes.
  4. Add in chicken stock, black lentils, chopped tomatoes and a bay leaf and bring to a boil.
  5. Reduce to simmer and let cook for an hour to an hour and 10 minutes, until lentils are soft.
  6. Add in spinach, butter and salt and cook until spinach is wilted and butter is evenly distributed, about 5 minutes.
Recipe by Weekend Table at